Homemade croutons are an easy and delicious way to spruce up any salad. As a bonus, making your own croutons will save you quite a bit of money! (That is, if, like me, you must have croutons on every single salad you eat…)
You can use any kind of bread for these croutons, even the heels of loaves, or stale, leftover bread that needs to be used up. I like to use the last bits of my whole wheat bread, which I make regularly enough that we can be stocked on croutons at all times.
- 3 Tablespoons olive oil
- 2-3 garlic cloves, minced
- ¼ teaspoon salt
- 4 cups (1/2 inch) bread cubes
- Adjust an oven rack to the center position and heat the oven to 350 degrees.
- Whisk the oil, garlic, and salt together in a large bowl.
- Add the bread cubes and toss until thoroughly coated.
- Spread the bread onto a baking sheet and bake until golden brown, 20-25 minutes.
- Allow the croutons to cool to room temperature before serving.
The original recipe calls for 2 cloves of garlic, but I often do more…I’m sort of addicted to garlic and more is almost always better (within reason.)
The original recipe I used recommended regular olive oil and not extra virgin, but extra virgin is usually all that I have on hand and it has worked great for me.
These are so easy to whip up, and completely worth the effort! They’ll be much more healthy than most store-bought croutons if you’re using my whole wheat bread, too!
Your house will smell amazing as they bake…
Victoria calls these “crackers” and will eat as many as I let her have, (or as many as she can snitch off my salad plate…)
Store them in a bag or an air-tight container for a week or so to keep them fresh and handy.
With these tasty morsels and plenty of bleu cheese dressing, I could eat salad for breakfast, lunch and dinner.